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Lemon raspberry loaf cake

Lemon and Raspberry Loaf Cake

This lemon and raspberry loaf cake has fresh vibrant flavours with a light and fluffy texture. The sponge is flavoured with lemon zest and filled with fresh raspberries. It's then infused with lemon sugar syrup before being topped with a thick layer of icing and a sprinkle of freeze-dried raspberries.
4.34 from 3 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

For the sponge

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 3 large Eggs At room temperature
  • 1 tsp Vanilla extract
  • 300 g Self-raising flour
  • 1 tbsp Milk
  • 1 Lemon Zest only
  • 150 g Fresh raspberries

For the lemon sugar syrup

  • 0.5 Lemon Juice only
  • 25 g Golden caster sugar

For the lemon icing

  • 225 g Icing sugar
  • 1 Lemon Juice only
  • 2-3 tsp Cold water
  • 1 tsp Freeze-dried raspberries

Instructions
 

Start by making the sponge

  • Preheat the oven to 160°C fan / 180°C conventional.
  • Lightly grease a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above for how to do this). Set aside for now.
  • Cream the margarine, golden caster sugar and vanilla extract together in a large bowl until pale and fluffy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the 300g flour after each egg to stop the mixture from curdling.
  • Add the remaining flour, lemon zest and milk. Fold the mixture together until smooth and fully combined.
  • Toss the raspberries in a teaspoon of flour (this will stop them from sinking to the bottom of the cake) and then fold them into the mixture.
  • Transfer to the loaf tin and bake for 60-70 minutes* until golden in colour and a toothpick inserted into the middle comes out clean.

Meanwhile make the lemon sugar syrup

  • Mix the lemon juice and sugar together in a bowl.
  • As soon as the loaf cake is out of the oven, prick it all over with a toothpick or skewer and spoon over the lemon drizzle, letting it sink into the cake.
  • Leave to cool in the baking tin for 15 minutes, then turn out onto a wire rack and leave to cool completely.

To make the lemon icing

  • Stir the icing sugar and lemon juice together. The consistency of the icing should be thick but still pourable. If it's too thick, stir in a teaspoon of cold water at a time.
  • Pour the icing over the cake, letting it drip down the sides.
    Decorate lemon cake with icing
  • Sprinkle over the freeze-dried raspberries and allow 20 minutes or so for the icing to set. Slice and enjoy!

Notes

Store the cake in a baking tin at room temperature for up to 2 days, or in the fridge for up to 4 days.
*If the cake starts to brown too much, you can lightly place a piece of foil over the cake after 45 minutes. 
Keyword lemon icing, lemon raspberry loaf cake
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